Banana Split Ice Cream Cake

This Banana Split Ice Cream Cake is possibly THE BEST dessert I’ve ever made. It’s SO GOOD, perfect for any occasion. EVERYONE loves this dessert and let me tell you, there won’t be any leftovers! (Printable recipe below) This post may contain Amazon affiliate links

Make sure you have plenty of time to create this. It’s actually very easy to make, it just takes time for all of the layers to set. I took my time and made this over a course of a few days. Plan ahead, as a result, you’ll have an easy dessert that everyone will rave about!

This Banana Split Ice Cream Cake has layers and layers of yummy goodness. It’s so pretty when you lift off the side of the pan and fun to see all of the beautiful layers!

You want to make sure each layer if completely frozen before adding the next, so plan ahead. A few days in advance is a great start.

My Amazon Picks: (affiliate links)

You will need:

9″ springform pan

1 1/4 cups graham cracker crumbs

1/4 cup sugar

1/3 cup melted butter

2 1/2 – 3 bananas, sliced

1 pint chocolate ice cream*

1 jar (11.75 oz.) hot fudge

1 pint strawberry ice cream*

1 1/2 cups strawberry freezer jam

1 pint vanilla ice cream*

1 banana, pureed

1 tsp banana extract (optional)

rainbow jimmie sprinkles

8 oz. Cool Whip

Maraschino cherries with stems

disposable piping bags

Ateco #848 jumbo closed star piping tip

chocolate candy melts (optional)

**IMPORTANT** You’ve probably noticed that 1 pint of ice cream doesn’t really equal a pint anymore. Instead of 16 oz, it’s only 14. That’s okay because if you buy ice cream by the half gallon it’s actually cheaper! So just measure out about 2 cups of melted ice cream for the ice cream layers.

Directions:

Mix the graham cracker crumbs, sugar and melted butter together.

Press mixture in the bottom of a 9″ springform pan.

Slice 2 or 3 bananas and place on top of the graham cracker crust. Freeze for at least 30 minutes.

Soften the chocolate ice cream and spread on top of the banana layer. Freeze for 2 hours or more.

Take lid off of the hot fudge jar and microwave for 30 seconds.

Mix and spread on top of the chocolate ice cream layer. Freeze for 2 hours or more.

Soften strawberry ice cream and spread on top of the hot fudge layer. Freeze for 2 hours or more.

Microwave strawberry jam for about 15 seconds. Stir. Return to microwave until pourable in 10 second intervals.

**IMPORTANT** You’ve probably noticed that 1 pint of ice cream doesn’t really equal a pint anymore. Instead of 16 oz, it’s only 14. That’s okay because if you buy it by the half gallon it’s actually cheaper! So just measure out about 2 cups of melted ice cream for the ice cream layers.

Instructions

Spray springform pan with cooking spray.

Mix the graham cracker crumbs, sugar and melted butter together.

Press mixture in the bottom of a 9" springform pan.

Slice 2 or 3 bananas and place on top of the graham cracker crust. Freeze for at least 30 minutes.

Soften the chocolate ice cream and spread on top of the banana layer. Freeze for 2 hours or more.

Take lid off of the hot fudge jar and microwave for 30 seconds.

Mix and spread on top of the chocolate ice cream layer. Freeze for 2 hours or more.

Soften strawberry ice cream and spread on top of the hot fudge layer. Freeze for 2 hours or more.

Microwave strawberry jam for about 15 seconds. Stir. Return to microwave until pourable in 10 second intervals.